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Ginger Snap Cookies

Prep Time:20 Minutes
Cook Time:15 Minutes

Nutritional Information

This recipe for these fall cookies includes instructions for both chewy or crisp textures.


  • 9 1/2 ounces all-purpose flour, by weight
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon kosher salt
  • 7 ounces dark brown sugar, by weight
  • 3 ounces molasses, by weight
  • 1 whole egg, room temperature
  • 2 teaspoons finely grated fresh ginger
  • 3 tablespoons butter or shortening


  • 1. Preheat the EGG to 350 degrees F using indirect heat.
  • 2. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
  • 3. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the dry ingredients to the wet and stir until well combined.
  • 4. With a small spoon, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
  • 5. Let cookies cool slightly before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer with same directions listed above.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828